Slow-cooked brisket of beef with beer
Serves: 4-6
Ingredients
- 1.5kg beef brisket (ask for the ‘nug end’ from your butcher)
- 400ml beer, IPA is perfect
- 4 bay leaves
- 4 sprigs thyme
- 4 cloves garlic
- 1 tbsp oil
- 4 sticks of celery, trimmed and cut into 7cm pieces, split lengthways if too thick
- 8 shallots, peeled
- 2 carrots, peeled and roughly chopped
- 1 tbsp brown sugar
- 2 tsp Dijon mustard
- 2 tbsp tomato puree
- ½-1 tsp chilli flakes, to taste
Method
- Marinade the beef in beer, bay, thyme and garlic overnight.
- The next day, remove beef and reserve the marinade.
- Heat your oven to 160C/Gas 3.
- Heat the oil in a large casserole, brown the beef and set aside.
- Add the vegetables to the pan, stir to coat with the fat, turn the heat down and cook for 5-8 mins with the lid on.
- Stir well, then add sugar, mustard, tomato purée and chilli flakes.
- Add the reserved marinade, including garlic and herbs, to the pan, stir and season.
- Return the beef to the pan, baste with the liquid and cook in the oven for 3 hours with the lid on, turning the meat once.
- Once cooked, the meat should be very tender.
- Pull the meat apart and stir into the sauce and serve with root veg mash.
